How to host a cheese tasting party

  

Remember there is no right or wrong, each guest will react differently to your selections. Just remember to provide a range of flavors and intensities in both your cheeses and your beverage pairings. It is also a good idea to choose cheeses with varying colors, textures, colors and ages.

When choosing your pairings, remember that the key word is balance. Keep in mind that your pairings shouldn’t overwhelm your cheese, rather they should compliment it.

Wine:
Remember that white wines tend to be less acidic, and therefore pair well with less acidic cheeses. Riesling is a great choice for more mild cheeses. Red wines tend to be drier, more acidic, and fuller in flavor. A popular choice the pairs well with a variety of cheeses is Pinot Noir.
Beer:
Beer is becoming more popular when pairing with cheese. Be sure to offer a few beer selections, especially if your cheese list includes smoked or hot pepper varieties.
Food:
Be sure to offer your guests several food options. Fruit (both dried and fresh), nuts, and crackers or breads are a great choice. These selections not only taste wonderful with cheese, but they give your presentation additional texture and color.


Sample Wisconsin Specialty Cheese Course

Ingredients:
Wisconsin 1 Year Aged Swiss
Wisconsin Havarti
Wisconsin Morel & Leek Jack
Wisconsin 10 Year Aged Cheddar
Wisconsin Gruyére Surchoix
Pear, sliced into thin wedges
Red or champagne grapes
Walnuts

Shopping Note: Purchase approximately 1.5 ounces of each variety for the number of individual cheese plates you plan to serve. For example: 4 cheese plates x 1.5 ounces per plate = 6 ounces of 1 Year Aged Swiss.

Preparation Instructions:
Store your Wisconsin cheeses in their original packaging until party time. Remove the cheeses from refrigerator and let set out at room temperature approximately 20 minutes to an hour. Cheese cuts best when chilled, so take the opportunity to slice, cube, or chunk your cheeses when they are still chilled from the refrigerator. Use a clean knife for each cheese.

Arrange 2 to 3 pieces of each cheese (about 1-1/2 ounces of each) on a small plate. Garnish the plate with sliced pear, champagne grapes and walnuts.

Encourage guests to taste cheese in order from the mild, soft, young cheeses to more flavorful, firmer, ripe ones. Begin with the Havarti, followed by 1 Year Aged Swiss, Morel & Leek Jack and 10 Year Aged Cheddar.

Recipe and photo © 2009 Wisconsin Milk Marketing Board, Inc.